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Denver-based Garbanzo Mediterranean Grill[6] announced today the company’s expansion into the Washington D.C./Baltimore market. Garbanzo is planning to open five to 10 company-owned locations in this area over the next 12-24 months.

“We are very excited to grow the Garbanzo concept to the East Coast and provide our fresh, authentic menu offerings to the D.C. and Baltimore communities,” says Alon Mor[7], Garbanzo founder, president and CEO. “A hotbed for popular eateries and diverse cuisine, our nation’s capital and surrounding areas provide prime locations for Garbanzo restaurants. With a couple retail sites already identified, we are still exploring other location options and hope to have those nailed down within the next three months.”

“I am looking forward to opening new company-owned Garbanzo restaurants in the D.C./Baltimore area,” says Scott Black, Garbanzo regional director of operations. “We offer a truly unique fast-casual Mediterranean concept that will undoubtedly fill a need in this market. From the entrée customization to the made-in-house-from-scratch recipes, I cannot wait to share Garbanzo with D.C./Baltimore. I know both locals and visitors will be just as excited about our food as we are to serve it.”

The first Garbanzo location is slated to open at the end of summer/early fall. Locations will be announced as they are finalized.

Garbanzo markets typically have a general population of 50,000 within a two-mile radius of the unit location and a day population of 10,000 within a one-mile radius. Standard Garbanzo retail unit requirements include a high profile end cap in grocery anchored or regional retail trade areas, as well as a 2,200–2,500-square-foot space with a minimum 30-foot frontage and an outdoor patio.

Additionally, locations are placed in areas with an average household income of $65,000 plus and 40 percent of the population holding at least a bachelor’s degree.